|please forgive the sprouted corn tortillas & dairy-free cheese ;)|
Friday night I treated everyone to a Mexican fiesta. I made the best enchiladas ever, so good that everyone had at least 2 servings! If you are feeling a little rebellious and indulgent, you could certainly enjoy what I served up: Tyler Florence's Chicken Enchiladas made with sprouted corn tortillas (Food for Life) and Daiya shredded cheese. Neither are paleo, but they are certainly better choices than standard tortillas and cheese. I did have a little of both, but I primarily stuck to the chicken and sauce.
Tyler's recipe calls for canned enchilada sauce, but I went one better and made my own. It's paleo friendly, delicious and would work in any number of Tex-Mex recipes. It had a little kick without being too spicy, and I think would taste great with lots of different meats. You could even make the enchilada recipe and skip the corn ingredients and cheese.
Paleo Enchilada Sauce
adapted from Cooking Light
1 tsp. olive oil
1/2 red onion, diced
2 tsp. minced garlic
1/2 cup organic chicken broth
1 tbs. chili powder
1 tbs. raw honey
1 tsp. cumin
1/2 tsp. salt
2 14.5 oz. cans Muir Glen fire-roasted crushed tomatoes
Heat oil in a medium saucepan. Add garlic and onion and cook until onion softens. Add remaining ingredients, reduce heat and simmer for 30 minutes.